Kaiserschmarrn (Austrian Torn Pancakes)
Serves 4 as dessert or 2 as a main
Fluffy Austrian pancake batter with rum-soaked raisins, cooked in one piece, then torn up and caramelized with sugar.
| 3 tablespoons raisins | Soak raisins in rum 2 hrs | Add raisins, cover, cook 7-8 min | Flip, cook until browned | Tear up, add butter & sugar, toss | Serve with toppings | ||||
| 45 ml rum | |||||||||
| 1 cup plus 140 g all-purpose flour | Stir flour & salt | Beat in flour | Fold in whites | Pour into buttered pan | |||||
| 1/8 teaspoon salt | |||||||||
| 50 g granulated sugar | Beat sugar, yolks & vanilla | Beat in milk | |||||||
| 3 large egg yolks | |||||||||
| 1 teaspoon vanilla extract | |||||||||
| 320 ml milk | |||||||||
| 3 large egg whites | Beat whites to stiff peaks | ||||||||
| 30 g unsalted butter (for the pan) | |||||||||
| 15 g unsalted butter (to finish) | |||||||||
| 12 g granulated sugar (to finish) | |||||||||
| powdered sugar, fruit preserves, compote, berry jam or applesauce, for serving |
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